basil + baby kale pesto
Basily, garlicy, creamy perfection. This is your PSA to stop buying store-bought pesto. Give yourself the gift of pesto that delights the senses and enlivens your tastebuds.
For the printer-friendly version with nutrition facts, click the following link Basil + Baby Kale Pesto
Basil + Baby Kale Pesto
gluten-free, dairy-free, vegan
Recipe by Jentry Lee Hull
Prep time: 10 minutes
Yields: Yields 1.5 cups pesto (24, Tbsp servings)
Tools you’ll need:
Ingredients
2 heaping cups fresh basil, stems removed
3 cups baby kale
1 cup raw cashews
½ cup raw walnuts (or cashews)
4 cloves garlic, peeled and trimmed
¼ cup lemon juice (about 1 large lemon’s worth)
1 Tbsp nutritional yeast (aka Nooch)
1 tsp kosher salt/pink salt
¼ cup olive oil
Method
Using a Spinner, thoroughly rinse, drain and spin-dry the basil and kale.
In a food processor, combine basil, baby kale, cashews, walnuts, garlic, lemon juice, nutritional yeast, and salt.
In the Food Processor, blend for 30 seconds, slowly adding the oil and plant milk (start with 2 Tbsp and add another to thin).
Scrape down the sides to incorporate all ingredients.
Blend again for another 15-20 seconds, or until pesto is creamy and smooth.
Store pesto in an airtight container in the fridge, for up to 7 days. Or, freeze (in an ice cube tray or freezer container) for up to 3 months.
